101min 4 ppl
Salmon Coq au Vin
66 minutes
4 people
Hardover 60 min or 12+ steps
66 min · 12 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 48g
Carbs 22g
Fats 24g
About this dish
Whole salmon fillets are braised low and slow in a deeply reduced Burgundy wine sauce built on a proper mirepoix and lardons of smoked salmon — the trick that gives this pescatarian riff the smoky, savoury backbone the original gets from bacon.
Allergy Info
Dairy, Gluten, Celery, Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Large onionfinely diced1
- Carrotsfinely diced2 medium
- Celeryfinely diced3 stalks
- Garlic clovesminced6 cloves
- Chestnut mushroomsquartered250 g
- Pearl onionspeeled200 g
- Fresh thyme2 sprigs
- Flat-leaf parsleyfinely chopped1 small bunch
Fish & Seafood
- Salmon filletsskin-on, pin-boned4 x180g
- Smoked salmoncut into thick lardons150 g
Dairy & Eggs
- Unsalted butterdivided3 tbsp
Tins & Jars
- Fish stock250 ml
- Tomato Purée2 tbsp
Dried Goods
- Plain flour3 tbsp
Spices & Seasonings
- Bay leaves2 leaves
- Fine sea salt1 tsp
- Black pepperfreshly ground1 tsp
Oils & Condiments
- Full-bodied red Burgundy750 ml
- Olive oil2 tbsp
Utensils
- Dutch oven or casserole
- Meat thermometer
- Slotted spoon
Method
1
Pat salmon fillets dry with kitchen paper. Season flesh side with half the salt and pepper. Dice the onion, carrots, and celery; mince the garlic; quarter the mushrooms; cut smoked salmon into lardons. Measure out wine, stock, and tomato purée.
Approx. 5 minutes
2
Heat 1 tbsp butter and 1 tbsp olive oil in a wide, heavy-based Dutch oven or casserole over medium-high heat until foaming. Add the smoked salmon lardons and cook, stirring occasionally, for 3–4 minutes until golden and slightly crisped at the edges. Remove with a slotted spoon and set aside.
Approx. 4 minutes
3
Add pearl onions to the same pan and cook undisturbed for 4–5 minutes over medium heat until deeply golden all over. Remove and set aside.
Approx. 5 minutes
4
Add the remaining 1 tbsp olive oil to the pan. Add diced onion, carrots, and celery and cook over medium heat, stirring occasionally, for 8–10 minutes until completely softened and starting to caramelise at the edges.
Approx. 9 minutes
5
Add the minced garlic and tomato purée and cook, stirring constantly, for 2 minutes until the purée darkens slightly and smells sweet.
Approx. 2 minutes
6
Sprinkle flour over the vegetables and stir vigorously for 1–2 minutes over medium heat to cook out the raw flour taste.
Approx. 2 minutes
7
Pour in the red wine, scraping up any browned bits from the base of the pan, then add the fish stock, thyme sprigs, and bay leaves. Bring to a boil over high heat.
Approx. 2 minutes
8
Reduce heat to medium-low and simmer uncovered for 20 minutes until the sauce has reduced by one-third and coats the back of a spoon. Return the pearl onions and smoked salmon lardons to the pan.
Approx. 20 minutes
9
Add the quartered mushrooms and stir gently to combine. Nestle the salmon fillets skin-side up into the braising liquid — the liquid should come halfway up the fillets.
Approx. 2 minutes
10
Cover and cook over low heat for 10–12 minutes until the salmon reaches an internal temperature of 63°C when checked at the thickest point with a meat thermometer.
Approx. 11 minutes
11
Remove the thyme sprigs and bay leaves. Swirl in the remaining 1 tbsp cold butter to give the sauce gloss and body. Season with remaining salt and pepper.
Approx. 2 minutes
12
Serve each fillet in a wide bowl with the sauce ladled over, garnished with chopped flat-leaf parsley.
Approx. 2 minutes
